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Friday, August 13, 2010

Breakfast Polenta with Chorizo and Queso Fresco

From the kitchen of One Perfect Bite...It was another busy day. The boys climbed Spencer Butte this morning and spent the afternoon picking berries for a pie and a flognard. Between adventures we stopped back home for this delicious pizza-like polenta that has a Southwestern flair. I made the polenta earlier in the day and spread it in a pan, so we could cut, rather than spoon it onto plates. The rest of the assembly is quite easy and the finished dish was scarfed down by our hungry boys. The recipe for this first appeared in Bon Appetit magazine and I like it well enough to keep it in my recipe rotation, usually serving it for brunch or a light supper. A few ingredient substitutions can be made. Coarse yellow cornmeal can be used in place of polenta and any spicy sausage can be used if you are unable to find chorizo. It's best, however, to use cherry tomatoes for the sauce. Other varieties can add too much liquid to the topping and take longer to cook as well. I know that those of you who try this will like it. Here's the recipe.

Directions:1) Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3-1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.2) Meanwhile, break chorizo into small pieces and saute in a large skillet over medium-high heat until browned, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon or cut polenta into squares and put on individual serving plates. Top each with a portion of chorizo mixture, then cheese mixture. Yield: 4 servings

Hello Mary, We love polenta and spicy sausage and this will get printed out so we can have a go at it.

How wonderful to have your family with you. We are thinking of a trip sometime this fall to visit some of ours... miss them much. By the way, I have leeks that I'm about to dig, likely more than we can use. I can only make and freeze so much leek potato soup. I am willing to share; if you would like some send me an em. ;)

Sounds very tasty. Some day...when you have extra time...ha ha, I would like to have you explain your recipe rotation. What kind of a system do you have to keep redoing recipes and not letting them get lost. Just curious. I know you are very organized and this would possibly benefit a lot of us. Thanks. Susan

I never make polenta! I need to add this to the folder of "One Perfect Bite" recipes. I am envious of the fresh berries. When I lived in KC we always picked berries this time of year. I've never heard of the flognard. It looks beautiful and delicious.

Would you believe that until this past week I had never eaten polenta in my life?!!

My daughter, who just turned 20, is hopeful of going to culinary school. She loves to try new recipes, and this week she tried a rosemary polenta dish. It was fabulous. I have determined that I love polenta.

This looks great! Although my morning appetite isn't huge these days, for some reason (at other times, I wake up ravenous), so this would probably be lunch or dinner for me - but I would still relish every bite!

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